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Solutions and Colloidal Dispersions . Chapter 20. Solutions and Colloidal Dispersions . Objectives. Vocabulary. Describes the properties of solutions Describe the properties of colloidal dispersions Identify and describe three types of colloidal dispersions

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solutions and colloidal dispersions1
Solutions and Colloidal Dispersions

Objectives

Vocabulary

  • Describes the properties of solutions
  • Describe the properties of colloidal dispersions
  • Identify and describe three types of colloidal dispersions
  • Use examples to explain how solutions and colloidal dispersions exist as foods
  • Unsaturated
  • Saturated
  • Solubility
  • Colloidal dispersions
  • Aggregate
  • Dispersed phase
  • Continuous phase
  • Emulsions
  • Temporary emulsion
  • Homogenization
  • Osmosis
solutions
Solutions
  • Solutions: Crash Course Chemistry #27 (8:21)
  • http://www.youtube.com/watch?v=9h2f1Bjr0p4
  • Solutions are homogenous mixtures of at least two substances, a solute that dissolves in a solvent.
  • Solutes can be solids liquids and gases EX: salt
  • Solvents can be solids liquids and gases but it is usually a liquid like water.
solutions1
Solutions
  • Saturated, Unsaturated, and SuperstauratedSolutions (10:20)
  • http://www.youtube.com/watch?v=QeNn3sY1bu4
  • Unsaturated- as long as the solution contains less solute it can be dissolved at a given temperature
  • Saturated- solution that contains all the solute given at a given temperature
solubility
Solubility
  • Solubility – describes the maximum amount of solute that can be dissolved in a definite amount of solvent at a specific temperature
  • Temperature effects solubility
  • Mixtures that are heated can dissolve more than mixture at a cooler temperature
vitamins and minerals in solutions
Vitamins and Minerals in Solutions
  • Surface area – the greater the surface area is exposed to the solution the greater the vitamin and mineral loss.
colloidal dispersions
Colloidal dispersions
  • Colloidal Dispersions – particles of one substance are distributed, or dispersed, in another substance without dissolving.
  • Aggregate – a group or dense cluster of ions or molecules
    • B12 molecules form aggregates in a colloidal dispersion
two phases of colloidal dispersions
Two Phases of Colloidal dispersions
  • Dispersed phase- substance that is dispersed within another
  • Continuous phase- substance that extends throughout the system and surrounds the dispersed phase
emulsion
Emulsion
  • Emulsions are one type of colloidal dispersion
  • Emulsions – a mixture of two liquids that normally don’t blend with one another
  • Since the two liquids cant combine they are said to be immiscible
  • The two basic types of emulsion is oil and water.
  • What is an emulsion (3:07)
  • http://www.youtube.com/watch?v=bC_czAL24zY
emulsion1
Emulsion
  • Temporary emulsion – you can get two liquids to mix by stirring (but it will only stay mixed for a little while)
emulsion2
Emulsion
  • Permanent Emulsions – by adding an emulsifier to a mixture can keep one liquid permanently dispersed.
  • Emulsifiers – substances that can be used to hold emulsions together.
homogenization
Homogenization
  • Homogenization – fat globules are reduced to a smaller, more equal, size and distributed evenly
food foams
Food foams
  • Foams are another type of colloidal dispersion
  • These dispersions of gas in liquid are actually very complex colloidal dispersions
slide14

Colloidal Dispersions

Solutions

Particles don’t dissolve

Dispersed phase

Continuous phase

Temporary emulsions

Permanent emulsions need emulsifiers

Ex. Whipped cream, mayo, milk

Particles dissolve

Unsaturated

Saturated

Ex. Sugar in Iced tea

food separation techniques
Food separation techniques
  • Food scientist need to know this to sell powdered products to consumers.
  • Distillation is a method of separating a mixture by heating it up